Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Maryane Gluck Torres"'
1
Akademický článek
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness
Autor: Natália Holtz Alves Pedroso Mora, Francisco de Assis Fonseca de Macedo, Andresa Carla Feihrmann, Ana Paula Silva Possamai, Maryane Gluck Torres, Alexandre Agostinho Mexia
Publikováno v: Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 145-151 (2016)
Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg w
Externí odkaz: https://doaj.org/article/d22001acee3341a0bf6f066fe42c1909
Zobrazit plný text záznamu
2
Akademický článek
Productive performance and economic analysis of Santa Inês sheep slaughtered at different subcutaneous fat levels
Autor: Larissa de Oliveira Queiroz, Francisco de Assis Fonseca de Macêdo, Gladston Rafael de Arruda Santos, Natália Holtz Alves Pedroso Mora, Maryane Gluck Torres, Talita Estéfani Zunino Santana
Publikováno v: Boletim de Indústria Animal, Vol 73, Iss 1, Pp 46-52 (2016)
The objective of this study was to evaluate the productive and economic performance of feedlot-finished Santa Inês lambs slaughtered at three subcutaneous fat levels. Twenty-four uncastrated male lambs with 100 ± 10 days of age and an initial body
Externí odkaz: https://doaj.org/article/1321f4e60bac4e4581e531d29c9878b6
Zobrazit plný text záznamu
3
Akademický článek
Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses
Autor: Ana Carla Santana Andrade, Gladston Rafael de Arruda Santos, Francisco de Assis Fonseca de Macedo, Natália Holtz Alves Pedroso Mora, Rosa Maria Gomes de Macedo, Maryane Gluck Torres
Publikováno v: Revista Brasileira de Zootecnia, Vol 44, Iss 8, Pp 290-295 (2015)
Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and
Externí odkaz: https://doaj.org/article/bcbaac791ac847ca91b060ef7eb0c545
Zobrazit plný text záznamu
4
Akademický článek
Desempenho produtivo e análise econômica de cordeiros Santa Inês, abatidos com diferentes espessuras de gordura subcutânea
Autor: Larissa de Oliveira Queiroz, Francisco de Assis Fonseca de Macêdo, Gladston Rafael de Arruda Santos, Natália Holtz Alves Pedroso Mora, Maryane Gluck Torres, Talita Estéfani Zunino Santana
Publikováno v: Boletim de Indústria Animal, Vol 73, Iss 1 (2016)
O objetivo desse trabalho foi avaliar o desempenho produtivo e econômico de cordeiros da raça Santa Inês em confinamento, abatidos com três espessuras de gordura subcutânea. Vinte e quatro cordeiros, machos não castrados, com 100 ± 10 dias de
Externí odkaz: https://doaj.org/article/ea998fb5b95443a9acd711c540c7aaed
Zobrazit plný text záznamu
5
Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses
Autor: Maryane Gluck Torres, Natália Holtz Alves Pedroso Mora, Rosa Maria Gomes de Macedo, Ana Carla Santana Andrade, Francisco de Assis Fonseca de Macedo, Gladston Rafael de Arruda Santos
Publikováno v: Revista Brasileira de Zootecnia v.44 n.8 2015
Revista Brasileira de Zootecnia
Sociedade Brasileira de Zootecnia (SBZ)
instacron:SBZ
Revista Brasileira de Zootecnia, Vol 44, Iss 8, Pp 290-295 (2015)
Revista Brasileira de Zootecnia, Volume: 44, Issue: 8, Pages: 290-295, Published: AUG 2015
Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dda3d5b75ae5125b3b78834f276b17e
https://doi.org/10.1590/s1806-92902015000800004
Zobrazit plný text záznamu
7
Quantitative carcass characteristics from lambs slaughtered at different thickness of subcutaneous fat
Autor: Larissa de Oliveira Queiroz, Filipe Gomes de Macedo, Natália Holtz Alves Pedroso Mora, Gladston Rafael de Arruda Santos, Talita Estéfani Zunino Santana, Maryane Gluck Torres, Francisco de Assis Fonseca de Macedo
Publikováno v: Revista Brasileira de Saúde e Produção Animal, Volume: 16, Issue: 3, Pages: 712-722, Published: SEP 2015
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Revista Brasileira de Saúde e Produção Animal v.16 n.3 2015
Revista Brasileira de Saúde e Produção Animal
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Made available in DSpace on 2018-11-12T17:26:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-09-01. Added 1 bitstream(s) on 2021-07-14T17:51:18Z : No. of bitstreams: 1 S1519-99402015000300712.pdf: 178824 bytes, checksum: a696d90e7d33f822d6a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6ff4e9a049cf701fbd46c256f10cf01
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402015000300712&lng=en&tlng=en
Zobrazit plný text záznamu
9
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness
Autor: Andresa Carla Feihrmann, Maryane Gluck Torres, Alexandre Agostinho Mexia, Francisco de Assis Fonseca de Macedo, Ana Paula Silva Possamai, Natália Holtz Alves Pedroso Mora
Publikováno v: Acta Scientiarum. Technology; Vol 38 No 2 (2016); 145-151
Acta Scientiarum. Technology; v. 38 n. 2 (2016); 145-151
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 145-151 (2016)
Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5f03bd69379274faf56675707b4609d
https://doi.org/10.4025/actascitechnol.v38i2.28341
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje